Instant Pot Fusilli with Braised Pork, Fennel, and Lemon

Name: Instant Pot Fusilli with Braised Pork, Fennel, and Lemon
Yield: Serves 4 to 6
Ingredients: 2 tablespoons, extra-virgin olive oil; 1 , large onion, chopped fine; 6 , garlic cloves, minced; 1 tablespoon, minced fresh thyme or 1 teaspoon dried; 2 teaspoons, fennel seeds; 3 cups, water; 2 cups, chicken broth; 1 pound, boneless country-style pork ribs, trimmed and cut into 1½-inch pieces; 1 teaspoon, table salt; 1 teaspoon, pepper; 1 pound 100 percent whole-wheat, fusilli; 2 , fennel bulbs, 2 tablespoons fronds minced, stalks discarded, bulbs halved, cored, and sliced thin, divided; 2 ounces, Pecorino Romano cheese, grated (1 cup), plus extra for serving; 1½ teaspoons, grated lemon zest plus ¼ cup juice (2 lemons)

7 comments

Braised pasta and meat dishes are often decadent and tomatoey. For a lighter approach, we focused on fennel and lemony goodness.

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

SERVES4 to 6

TIME1½ hours

Instant Pot Fusilli with Braised Pork, Fennel, and Lemon

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

WHY THIS RECIPE WORKS

Though pork butt is more traditional for braising, we opted for leaner boneless country-style pork ribs, which simply fell apart after cooking under pressure for 25 minutes. For this fennel-forward meal, we started by using fennel seeds as ...

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